492 
started to draw off the lower portion of the wine still sound in the 
cask, and separate it from the altered wine at.the top. 
If the wine is only slightly pricked it may to some extent be 
corrected by using per quarter-cask: 
1° carbonate of lime (powdered marble), or preferably, carbonate of 
magnesia, 2 to 4 oz. 
Neutral tartrate of potash (1 gramme) 15 grains. 
Spirit of wine, 1 quart. 
Shake and stir well, and after a couple of days fine with 
gelatine or isinglass, and if necessary add a little tannin to assist 
the fining. When clear, rack in heavily-sulphured and clean cask, 
which must always be kept quite full. 
Another method consists in mixing per 100 gals. of the slightly 
pricked wine, 2 to 4 oz. of neutral tartrate of potash, which is 
dissolved in a little warm water, then stirred into the cask, which is 
next fined and racked. 
Other methods are used for correcting sour wines, but as they 
result in leaving into it substances which would injuriously affect 
the consumer, they are rightly considered illegitimate, and are not 
used in respectable cellars. Sour wine can more profitaby be 
turned into vingar and sold as such than faked up into unwhole- 
some drugs. 
When the wine is lightly pricked, however, it may, with ad- 
vantage, be pasteurised, and then blended with a heavy wine low 
in acids. 
Casse.—This disease has been referred to when treating of the 
manufacture of white wine (p. 461). Of casse or break there are 
two kinds, the “blue’ and the “brown.” The “blue” casse is 
characterised by the separation of the blue colouring matter of the 
grape juice, of which two others exist, viz., the red and the yellow 
This particular kind of “break” can be stopped, or, better, pre- 
vented by the addition of tartaric acid to the must in doses at the 
rate of 80z. to 14%lbs. per 100 gallons. The “brown” break is 
caused by an oxidising diastase, which produces a kind of black 
matter called “oxydase” through feeding on the albuminoid matters 
in the wine. ' 
As this trouble is caused by an organised ferment, nothing 
short of its suppression will bring about a cure. This is effected by 
means of pasteurisation or sterilisation by heat or by the use of 
sulphurous acid, 
Red wines thus affected appear sound whilst in the casks, 
when air does not get at it, but without warning and almost sud- 
denly, when drawn or bottled, they turn black and show a brownish 
deposit. 
